FIELD: food industry.
SUBSTANCE: the suggested new food product should be manufactured due to preparing the apples and cutting them into pieces to saturate with taste substances in aqueous solution at about 45-60°C for 6-30 min. Then it should be dried due to infrared technique in air flow at air expenses being 30%, not less against the volume of a drying chamber/min up to residual moisture of about 5-7%. The product obtained should be packed in oxygen-free medium into parcels made of combined material - polymer-foil-polymer. This enables to obtain new food product at unique harmonic combination of its appearance and the consistency of chips and taste and aroma of puree-like canned food.
EFFECT: higher efficiency of manufacturing.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR FOODSTUFF PRODUCTION FROM APPLES | 2005 |
|
RU2277351C1 |
| METHOD OF PREPARING FOOD PRODUCT FROM APPLES | 2005 |
|
RU2268617C1 |
| METHOD FOR PRODUCTION OF FOODSTUFF FROM FRUIT-AND-VEGETABLE RAW MATERIALS | 2006 |
|
RU2304885C1 |
| METHOD FOR PRODUCING OF FOOD PRODUCT FROM PEAR | 2005 |
|
RU2287947C2 |
| METHOD FOR OBTAINING OF FOOD PRODUCT FROM APPLES | 2005 |
|
RU2287299C1 |
| METHOD FOR PRODUCING OF FOOD PRODUCT FROM QUINCE | 2005 |
|
RU2287946C2 |
| METHOD FOR PRODUCTION OF FOODSTUFF FROM APPLES | 2005 |
|
RU2281005C1 |
| METHOD FOR MANUFACTURING FRUIT PRODUCT FROM PEARS AND BERRY RAW MATERIAL | 2015 |
|
RU2611178C2 |
| METHOD FOR PRODUCTION OF FRUIT PRODUCT OF APPLES AND BERRY RAW MATERIAL | 2013 |
|
RU2541670C2 |
| METHOD FOR MANUFACTURING CANNED FOOD OUT OF TOMATOES | 2005 |
|
RU2286067C1 |
